Fresh Tomato Soup with Pasta

• Yield: 4 servings
• Cuisine: Italian, Mediterranean
• Course: Appetizer, Lunch and Snack, Side Dish

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Produce

• 4 Lg Plum Tomatoes
• 1 Sm Onion
• Bunch Celery
• Head Garlic

Pantry

• 1 Lg Chicken Stock or Chicken Bouillon Base
• Olive Oil
• Small Box of Small Pasta (Ditalini)

Mise It

Prep everything into numbered bowls before you start cooking.

Bowl 1 · Large Heavy Bottom Saucepan

• 1 tbsp olive oil
• 4 Lg plum tomatoes — rinsed
• 1 Sm onion — peeled, quartered
• 1 garlic clove — peeled, thinly sliced
• 1 celery stalk — rinsed, coarsely chopped

Bowl 2 · Measuring Cup

• 2 c./480ml chicken stock

Bowl 3 · Mini Bowl

• 2 oz./55g small pasta like Ditalini or Orzo
• 1 tsp salt
• 1 tsp pepper

Make It

1. Cover/Cook (bowl 1): With lid; Occasionally shaking gently UNTIL pulpy Low Heat; About 45 mins.
2. Process (bowl 1): Using a large food processor or hand blender to make a smooth puree
3. Add (bowl 2**+**bowl 1): To the pot
4. Bring (bowl 2+bowl 1): To a boil High Heat
5. Add/Bring (bowl 3): To a boil High Heat
6. Cook (Soup + Pasta): UNTIL pasta is tender but still firm to the bite (al dente) About 8-10 mins.
7. Taste/Season (Salt and Pepper): To taste

Serve

1. Garnish with freshly chopped herbs like parsley or basil (optional)

Tools

• Hand Blender or Large Food Processor
• Large Heavy Bottom Saucepan with lid
• Wooden Spoon

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